May 9, 2014

Spinach, Apple & Chicken Salad

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Enter the giveaway HERE.

Spinach, Apple & Chicken Salad 3

This salad is amazing delicious.  Let’s just start there.  You need to make this soon.  Like this afternoon or tonight or for breakfast tomorrow.  You’ll be smiling with every bite.  Flavors.  Fresh spinach, bright crispy apples, crunchy almonds, chicken (for us carnivores), and tangy feta.  Yummm.  With 3 m’s.  That salad will leave you satisfied, and delightfully full.  If could eat another one right now I would.  Get you some!

Spinach, Apple & Chicken Salad 1

Check out the rest of today’s Brunch Week recipes!

Brunch Beverages:

Brunch Eggs:

Brunch Breads:

Brunch Fruit and Sides:

Brunch Desserts:

Spinach, Apple & Chicken Salad 2.1

One Year Ago: Strawberry Lemongrass Martini

Spinach, Apple & Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 to 2
Ingredients
  • 3 to 4 cups cups raw spinach leaves
  • 1 large gala apple
  • 1 chicken breast
  • ¼ cup sliced almonds
  • ¼ cup crumbled feta cheese
  • 2 tablespoons Tuscan Italian Dressing (store bought or homemade - I used KRAFT)
Instructions
  1. Heat a large skillet over medium-high heat. Cut chicken in half (like your butterflying it), so that you have two thin breasts. Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and cook another 3 to 4 minutes, until cooked through. Remove to a cutting board and cool until your can easily handle the chicken. Thinly slice the chicken breast halves.
  2. Heat a small skillet over medium heat. Add almonds. Toast almonds, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove to a bowl.
  3. Thoroughly rinse spinach to remove any dirt. Chop spinach into bite-sized pieces. Dry spinach with a paper towel.
  4. Place spinach, chicken, almonds, and feta in a large bowl. Drizzle with salad dressing. Toss to combine. Serve immediately.

 

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram

Dixie Crystals - FacebookTwitterInstagramPinterest

Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram,

Stemilt – Facebook, Twitter, PinterestBlog

Baloian Farms – Facebook

Woot Froot – Facebook, Twitter, Pinterest

Vidalia Onion – Facebook, Twitter, Pinterest

Grimmway Farms – Facebook, Twitter, Instagram, Pinterest

Bonne Maman – Pinterest

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